True, many could teach that class. And all you good ole boys are saying, “I learned that when I was a kid. I sure don’t need to go to Penn State to get what my dad and granddad were doing before any of them were even born.”
For that, I salute you, all of you.
But still, for kids not raised around it, it’s good for them to see for themselves.
ASOC, I love your story about giving the scouts each a live chicken for lunch. And then a bunny for supper. I’m not surprised all the other dads wanted to go along next time.
The problem with eggs getting nasty is when they are OVER cooked. It's like steaks getting tough when they're well done (I am always telling a little white lie to my in-laws and saying, "sure it's well done!" when it's plenty pink in the middle. Not raw red, I couldn't get away with that and I don't like it that way anyhow. But they wonder why my steaks always taste so good . . . .) You can always go back and cook something a little more, but you can't UNcook it. I always go easy when cooking and then run it back on the stove or under the broiler if somebody wants it a little better done.